Cut all but 3 slices of bread into wedges or rectangles and use to line the base and sides of a 4-cup pudding basin, soufflé dish or charlotte mould.

Place 750g fruit and sugar in a heavy-based saucepan and cook, covered, over a low heat for 5mins, stirring occasionally. Set aside to cool.

Spoon half fruit mixture into pudding basin and lay one of the reserved slices of bread on top. Spoon remaining fruit over (reserving juice), then top with remaining bread. Spoon fruit juice over, reserving 1-2 tablespoons for coating any patches once pudding is turned out.

Place a small plate on top of pudding, making sure edges of plate sit inside basin. Place weights or heavy tins on top (about 500g is needed) to compress mixture and place the basin on a large plate to catch juices. Refrigerate overnight. Turn out onto a plate and serve with extra fruit and whipped cream on the side, if liked.